Preparation:
NOTE: try using a chocolate flavored coffee or raspberry flavored, any that will go well with chocolate. Soften gelatin in cold water. Combine 1/3 cup of the sugar, salt and coffee in saucepan. Stir over low heat until sugar dissolves. Stir into beaten egg yolks. Return to double boiler and add melted chocolate. Cook over low heat until mixture begins to boil. Remove from heat. Add vanilla and stir in softened gelatin.
Cool until partially set. Beat smooth. Whip cream and fold in. Beat egg whites until soft peaks form, then beat in cream of tartar and remaining 1/3 cup of sugar. Fold in. Spoon into baked 9-inch pie shell. Chill until set.
COFFEE LAYER: Prepare as above, but omit chocolate. After egg whites are added, let stand until mixture will mound in a spoon. Heap on top of Mocha layer. Chill until set. If desired, top pie with a mixture of 1/3 cup brown sugar, and 1/4 cup chopped pecans. Six whole pecan meats inserted in rim of pie shell before baking are an attractive garnish.
Recipe courtesy of Coffee Roasters of New Orleans |
